Sambal cabe hijau

Ground up steamed green chillies

I feel that this recipe may not be suitable for blogging, but I've decided to share it with you all anyway because I think chili is too too underrated. So, for the love of chili this is my recipe for sambel cabe hijau (green chilli sambal) which you could use simply as a chutney or accompaniment to raw vegetables (lalapan) or you could make it as a base to another dish like grilled fish, fried chicken or stewed beef. You will notice that I use the word "roughly" a lot in this recipe and I really think that the roughness of it imparts a free-spirited complexity that complete the identity of this sambal or any sambal for that matter. That said, it doesn't only make an awesome sidekick to another dish, but served on its own with steamed rice, it makes a kick-ass dish of its own. :D It certainly rocks my world.

Vietnamese prawn rolls

Vietnamese prawn rolls

Hello hello!! I hope you've all missed me very much, as much as I have missed blogging about my kitchen actions. This time I've been feeding myself with the very carb-conscious version of Vietnamese prawn rolls, omitting the vermicelli (which is already very healthy and low in fat) and substituting it with salads, tonnes of it! You don't only get the crunch from the bits and pieces of the dressing, the leaves, cucumber and carrots, but also prawns. You can use either freshly peeled prawns or like me, you could use frozen prawns which is of course very versatile and easy to source. This dish is super healthy and gives you a wholesome punch of goodness and it's so easy to make!